Orange Sweet Cake
|Biscuit mix||2 Cup (32 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Orange rind||1 Tablespoon, grated|
|Orange juice||1⁄2 Cup (8 tbs)|
|Butter||6 Tablespoon, softened|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
1. Combine biscuit mix, granulated sugar, eggs, orange rind, orange juice, vanilla and 3 tablespoons of the butter in a large mixing bowl. Beat at low speed with electric mixer 1/2 minute to blend ingredients. Increase speed to medium-high; beat 4 minutes. Scrape bowl often with rubber spatula.
2. Turn the batter into a buttered 9x9x2-inch baking pan.
3. Bake in moderate oven (350°) 30 minutes, or until center of cake springs back when lightly pressed with finger. Cool cake a few minutes on a wire rack.
4. Combine brown sugar, chopped walnuts, remaining butter and cream; beat until well mixed. Spread on cake. Broil, with top 3 inches from heat, just until topping is bubbly and lightly browned, about 2 minutes. Cool cake on wire rack. Cut cake in squares. Remaining cake may be covered and stored in the pan.